The Complete Buffet Guide by V. B. Lewis (1903, p.85) — Party form
| 1 bottle | brandy — French brandy | base |
| 0.5 gill | Jamaica rum | base |
| 4 whole | lemon peel — lemon peel | base |
| 2 bottle | Soda water — Apollinaris water | dilution |
| 8 whole | Orange — oranges | garnish |
| 2 whole | Orange peel — orange peel | garnish |
| 1 whole | pineapple — pineapple | garnish |
| 1 box | Seasonal fruit — strawberries | garnish |
| 0.5 gill | Benedictine | modifier |
| 0.5 gill | curacao — red Curacoa | modifier |
| 2 bottle | Madeira | modifier |
| 0.5 gill | Maraschino liqueur — Maraschino | modifier |
| 6 bottle | champagne — champagne | other |
| 4 bottle | Claret wine — Chateau Margaux | other |
| 4 bottle | Tokay wine — Tokay | other |
| 1.5 lb | sugar — lump sugar | sweetener |
- Rub the lemon and orange peels with the sugar until the oils are absorbed.
- Mix the peels, sugar, pineapple, oranges, strawberries, and Apollinaris water well, then add the Maraschino, red Curacoa, Benedictine, Jamaica rum, French brandy, champagne, Tokay, Madeira, and Chateau Margaux.
- Stir well, strain into a clean bowl, surround the bowl with ice, and decorate with leaves and fruit.
Garnish: Leaves and elaborate fruit decoration
Ice: Served cold over bowl ice
- Nose
- The aroma is layered with citrus oil, fruit, wine, and multiple sweet liqueurs.
- Palate
- This is a spectacularly social bowl rather than a concise mixed drink, but that is exactly why it belongs in the ontology: it preserves the maximalist end of hotel and buffet punch culture.
- Finish
- The finish is long, vinous, sweet, and fruit-laden.
- Summary
- A maximalist city-bowl punch from the grand social end of the cold-party branch.